Serves 4
40 min
Baked Chicken with Artichokes and Olives
Recipe GLPR75475e8970b981
A vibrant Mediterranean-inspired dish featuring tender boneless, skinless chicken thighs baked alongside briny olives, artichoke hearts, and fresh tomatoes. The simple aromatics and olive oil create a flavorful sauce that brings all the elements together. Ready in under 40 minutes, this is an elegant yet easy main course.
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Ingredients
4 boneless, skinless chicken thighs
1 cup canned artichoke hearts, drained
1 cup kalamata or green olives
3 medium tomatoes, quartered
1 sprig fresh thyme
2 tablespoons olive oil
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down (if any skin remains) or presentation-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken to a plate.
In the same skillet, combine the drained artichoke hearts, olives, and quartered tomatoes. Scatter the thyme sprig over the vegetables.
Return the seared chicken thighs to the skillet, nestling them among the vegetables. They do not need to be fully submerged.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.
Remove from the oven and let rest for 2-3 minutes. Taste the pan juices and adjust seasoning with additional salt and pepper if needed. Serve the chicken with the artichokes, olives, and tomatoes spooned alongside, drizzling any pan juices over the top.
